Soy sauce

Brewed soy sauce starts as soybeans and roasted wheat cultured with koji mold, then fermented in brine, and that slow process is where its depth comes from. Look for "naturally brewed" on the label: some cheaper bottles are made from acid-hydrolyzed soy protein in about three days and differ noticeably in flavor and aroma. Beyond stir-fries, a splash belongs in mushroom gravy, French onion soup, chili, roasted carrots or a marinade for pork chops, where it seasons without announcing itself. Japanese koikuchi, the dark all-purpose style that makes up over 80% of Japan's production, is the most versatile single bottle to keep.